Crispy Mashed Potato Cakes with Serrano Ham and Gruyere

One of the hardest jobs as a chef or as a mom for that matter, is coming up with leftovers ideas. By the end of the week, I am bombarded with leftover veggies, meats and potatoes. And it is my job as the economical wife and frugal chef to come up with a solution for them.

On a recent Sunday, I woke up to a fridge full of leftovers. We had a party at the house the night before and I was knee deep in left over deli meats and cheeses from the cheese board, a small container of some bbq brisket, some pulled pork and some of my mashed potatoes I had whipped up last minute.

Knowing that the hubs would be in dire need of some filling food to cure his undoubtful hangover, I got busy turning my leftovers into an awesome breakfast.

These mashed potato cakes have become a favorite for the hubs and the munchkin!

First, combine the leftover mashed potatoes with any other ingredients you like in there. This time around I had Serrano ham, Gruyere cheese and some scallions, which just so happen to be my favorite in mashed potatoes. I also added an egg in to help in bind.

Mix that all together really well until everything is nicely combined. Place int the fridge for 30 minutes so that the mixture comes together. If the mixture is too loose, add some flour in to bind it a bit.

Set up three containers. I like to use tupperware flat rectangular containers, but whatever floats your boat.

Fill one up with flour, the other with eggs and the third with panko breadcrumbs. Season flour and breadcrumbs with salt, pepper and garlic powder. Mix to combine.

Remove mashed potato mixture from the fridge and form a patty with your hands about 4-5 inches in diameter. Dip into the flour first, making sure both sides are nicely covered. Next, dip into the egg wash covering both sides evenly and finally dip into the breadcrumbs, pressing down firmly on each to make sure it gets covered.

Fry these little beauties in a pre-heated pan with 1 tablespoon of olive oil and a tablespoon of butter. Fry on medium heat until golden brown on each side, about 5 minutes per side. Serve immediately.

You can also make this in a 450-degree oven. Make sure to oil the bottom of the pan and to spray the tops of these babies with spray oil so they get nice and golden brown.

***Make ahead tip: You can lay them flat into a tupperware container or a sheetpan and freeze. Later you can just warm them up in a 450-degree oven until cooked through.

Crispy Mashed Potato Cakes with Serrano Ham and Gruyere

Ingredients

2scallionssliced thinly reserve about a tablespoon of the green part for garnish

1cupflour

1cupbread crumbs

2tablespoonschopped parsley

Instructions

Combine the leftover mashed potatoes with any other ingredients you like in there. This time around I had Serrano ham, Gruyere cheese and some scallions, which just so happen to be my favorite in mashed potatoes. I also added 1 egg in to help them bind.

Mix that all together really well until everything is nicely combined.

Place into the fridge for 30 minutes so that the mixture comes together. If the mixture is too loose, add some flour in to bind it a bit.

Set up three containers. I like to use tupperware flat rectangular containers, but whatever floats your boat.

Fill one up with flour, the other with the 2 remaining eggs and the third with panko breadcrumbs.

Season flour and breadcrumbs with salt, pepper and garlic powder. Add parsley to breadcrumbs. Mix to combine.

Remove mashed potato mixture from the fridge and form a patty with your hands about 4-5 inches in diameter.

Dip into the flour first, making sure both sides are nicely covered.

Next, dip into the egg wash covering both sides evenly.

Finally dip into the breadcrumbs, pressing down firmly on each to make sure it gets covered.

Fry these little beauties in a pre-heated pan with 1 tablespoon of olive oil and a tablespoon of butter. Fry on medium heat until golden brown on each side, about 5 minutes per side. Serve immediately.

You can also make this in a 450-degree oven. Make sure to oil the bottom of the pan and to spray the tops of these babies with spray oil so they get nice and golden brown.

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What People are Saying:

Absolutely can’t wait to make this soup. We’re going to have up to 10 inches of snow here and this will be a great warm- up after digging out my car! Thank you.

2018-02-20T18:53:58-05:00

Absolutely can’t wait to make this soup. We’re going to have up to 10 inches of snow here and this will be a great warm- up after digging out my car! Thank you.

https://girlandthekitchen.com/testimonials/11162/

This recipe was delicious and “do-able” even on a work nite! It was “fall off the bone” good. I do think I ended up with too much juice simply because I was afraid I’d burn them if I didn’t add just a little more vino. Thanks so much!

2018-02-20T18:54:08-05:00

This recipe was delicious and “do-able” even on a work nite! It was “fall off the bone” good. I do think I ended up with too much juice simply because I was afraid I’d burn them if I didn’t add just a little more vino. Thanks so much!

https://girlandthekitchen.com/testimonials/11163/

Mila, you’re a genius. This recipe couldn’t be anymore straight forward and simple with an outstanding finished product. Seriously, a child with a little supervision could make this.

2018-02-20T18:54:18-05:00

Mila, you’re a genius. This recipe couldn’t be anymore straight forward and simple with an outstanding finished product. Seriously, a child with a little supervision could make this.

https://girlandthekitchen.com/testimonials/11165/

This Lemon Chicken Orzo Soup was FANTASTIC! The broth is so flavorful and fresh tasting. Although the soup is lighter, it is still filling and super comforting. This will be added to my rotation for sure!

2018-02-20T18:53:44-05:00

This Lemon Chicken Orzo Soup was FANTASTIC! The broth is so flavorful and fresh tasting. Although the soup is lighter, it is still filling and super comforting. This will be added to my rotation for sure!

Hi! I’m Mila, the Girl and the Kitchen. And I believe in Good Food. Done Right. Having worked in many incredible restaurant kitchens as a chef, I know what it takes to make delicious, wholesome food with simple ingredients and bright flavors! I believe that anyone can make great-tasting food by knowing a few tricks of the trade. Come along as I teach you to prepare incredibly tasty and wholesome meals made with simple ingredients that are loaded with flavor in no time at all!